Potato Celery Root And Stilton Gratin Recipes

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STILTON POTATO GRATIN



Stilton Potato Gratin image

Categories     Cheese     Potato     Side     Bake     Casserole/Gratin     Blue Cheese     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 4

2 1/2 pounds russet potatoes (about 5 medium), peeled, thinly sliced
8 ounces Stilton cheese or other blue cheese, crumbled
1 1/3 cups canned low-salt chicken broth
2 tablespoons (1/4 stick) butter, cut into small pieces

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Arrange 1/3 of potato slices in bottom of pan, overlapping slightly. Sprinkle half of cheese over potatoes. Sprinkle with salt and pepper. Arrange half of remaining potato slices over cheese, overlapping slightly. Sprinkle remaining cheese over. Sprinkle with salt and pepper. Arrange remaining potato slices decoratively over cheese. Pour broth over. Sprinkle with salt and pepper. Dot top of potatoes with butter.
  • Bake potatoes until top is golden brown, potatoes are tender and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour 40 minutes.
  • Transfer pan to rack and let stand 5 minutes. Serve hot.

STILTON POTATO GRATIN



Stilton Potato Gratin image

A potato recipe for you blue cheese lovers out there! Very easy to make and it tastes wonderful-great with steaks!

Provided by Leslie in Texas

Categories     Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 4

2 1/2 lbs russet potatoes, peeled and thinly sliced (about 5 medium)
8 ounces Stilton cheese or 8 ounces other blue cheese, crumbled
1 1/3 cups low sodium chicken broth
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 350 degrees.
  • Butter (or spray with Pam) a 13X9X2 inch baking dish.
  • Arrange 1/3 of potato slices in bottom of pan, overlapping slightly.
  • Sprinkle half of cheese over potatoes.
  • Sprinkle with salt and pepper and arrange half of remaining potatoes over cheese.
  • Sprinkle with the rest of the cheese and arrange the remaining potatoes over the cheese.
  • Pour broth over, sprinkle with salt and pepper and dot the top with butter.
  • Bake potatoes until top is golden brown, potatoes are tender, and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour and 40 minutes.
  • Transfer pan to rack and let stand 5 minutes.
  • Serve hot.

GRATIN OF CELERY ROOT AND POTATO



Gratin of Celery Root and Potato image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

2 pounds Yukon gold potatoes, scrubbed
2 pounds celery root
3 ounces (6 tablespoons) butter, thinly sliced, plus additional for buttering the casserole dish
Sea salt
1 cup grated Beaufort cheese
4 ounces heavy cream

Steps:

  • Preheat the oven to 375 degrees F.
  • Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
  • Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
  • Bake until deep golden brown, about 1 hour.

POTATO & CELERY ROOT GRATIN WITH LEEKS



Potato & Celery Root Gratin with Leeks image

Provided by Susan Spungen

Categories     Milk/Cream     Cheese     Potato     Side     Bake     Thanksgiving     Vegetarian     Dinner     Casserole/Gratin     Leek     Root Vegetable     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

3 cups heavy cream
2 garlic cloves, peeled
1 sprig thyme plus 3 teaspoons fresh thyme leaves, divided
2 tablespoons (1/4 stick) unsalted butter, divided
3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
Kosher salt
2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8" thick)
1 pound celery root, peeled, very thinly sliced crosswise (1/8" thick)
2 cups grated Gruyère
Freshly ground black pepper

Steps:

  • Preheat oven to 350°F. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.
  • Melt 1 tablespoon butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes. Transfer to a small bowl and set aside.
  • Butter a 3-quart gratin dish with remaining 1 tablespoon butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 teaspoon thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.
  • Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300° oven until hot, about 20 minutes.

POTATO AND CELERY ROOT GRATIN WITH CAPER BROWN BUTTER



Potato and Celery Root Gratin With Caper Brown Butter image

This is the perfect side dish to a Sunday roast or winter spread. Cutting the vegetables into batons as opposed to thinly slicing them lends a wonderful texture to the dish, and it looks pretty funky too. If you can't find celeriac (celery root), then swap it out for an equal amount of Yukon Gold potatoes or similar semi-waxy potatoes. This is the kind of dish that tastes better as it sits, so feel free to serve it at room temperature if you prefer, adding the brown butter just before serving.

Provided by Yotam Ottolenghi

Categories     casseroles, main course, side dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 16

6 tablespoons/80 grams unsalted butter
2 tablespoons olive oil, plus more for foil
2 medium yellow onions, peeled, halved and sliced into thin half-moons (about 12 ounces/360 grams)
Salt and black pepper
5 garlic cloves, minced
2 tablespoons thyme leaves, plus 3 sprigs
1 1/2 tablespoons white miso
3/4 cup/180 milliliters dry white wine
1 large celery root (celeriac) (about 1 3/4 pounds/800 grams), peeled and cut into scant 1/2-inch/roughly 1-centimeter-thick batons (about 1 1/3 pounds/600 grams peeled)
1 1/2 pounds/680 grams Yukon Gold potatoes, peeled and cut into scant 1/2-inch/roughly 1-centimeter-thick batons
1 tablespoon all-purpose flour (plain flour)
1 1/4 cups/300 milliliters chicken stock (or vegetable stock)
5 1/2 ounces/150 grams Gruyère, roughly grated (1 1/2 packed cups)
2 1/2 tablespoons nonpareil capers, drained and patted dry
2 lemons
1/4 lightly packed cup/10 grams finely chopped fresh chives

Steps:

  • Heat the oven to 375 degrees Fahrenheit/180 degrees Celsius.
  • Add 2 tablespoons/30 grams of butter and all the oil to a medium (10-inch/26-centimeter) ovenproof sauté pan over medium-high heat. Once melted, add the onions and 1/2 teaspoon salt, turn the heat down to medium-low and cook, stirring occasionally, until onions are softened and have taken on a light coloring, about 15 minutes. Add the garlic and thyme leaves, and cook for another 3 minutes, stirring occasionally, until fragrant. Stir in the miso and wine, and cook until liquid is reduced by half, about 4 more minutes. Remove from the heat.
  • In a large bowl, very gently toss together celery root (celeriac), potatoes and flour with 1 1/2 teaspoons salt and a generous grind of pepper. Stir in the onion mixture to coat, then transfer everything back into the skillet, piling the vegetables haphazardly, so that the batons are pointing in different directions. Pour in the stock. Lightly grease a piece of foil with a little oil, then tightly cover the pan (oiled side down) and bake for 1 hour, or until the vegetables have cooked through.
  • Remove the foil, and turn the oven temperature up to 450 degrees Fahrenheit/210 degrees Celsius. Sprinkle over the Gruyère and return the dish to the oven for 30 minutes, or until nicely browned on top, rotating the dish halfway. Leave to settle for at least 20 minutes while you make the brown butter (beurre noisette).
  • Add the remaining butter and the thyme sprigs to a small saucepan, and place it over medium heat. Once melted, cook for 3 to 5 minutes, stirring occasionally, or until it starts to smell nutty (add more or less time if necessary). Add the capers (carefully, as they might spit) and cook for 4 more minutes, or until they darken and burst. Off the heat, stir 1 tablespoon lemon juice from 1 lemon, chives and another good grind of pepper.
  • Pour the caper brown butter all over the top of the gratin and serve warm, with the remaining lemon sliced into wedges to squeeze alongside.

CELERY ROOT, POTATO AND PEAR GRATIN



Celery Root, Potato and Pear Gratin image

Provided by Food Network

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 11

1 teaspoon chopped fresh thyme
Unsalted butter, softened, for the baking dish
1/2 large celery root (about 1 pound)
6 tablespoons extra-virgin olive oil
1 pound red bliss potatoes
1 large Bartlett pear
Sea salt and freshly ground pepper
3/4 cup heavy cream
1 clove garlic, smashed
1 cup grated gruyere cheese (about 3 ounces)
2/3 cup grated parmesan cheese (about 2 ounces)

Steps:

  • Preheat the oven to 375 degrees F. Lightly butter a shallow 2-quart baking dish.
  • Line a baking sheet with paper towels. Peel the celery root, then quarter and slice 1/4 inch thick. Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches, add the celery root to the skillet in a single layer and cook, turning, until browned, about 10 minutes per batch. Remove with a slotted spoon and drain on the paper towels.
  • Meanwhile, peel the potatoes and slice 1/4 inch thick. Add another 2 tablespoons olive oil to the skillet. Working in batches, add the potatoes in a single layer and cook, turning, until browned and tender, about 10 minutes per batch. Remove with a slotted spoon and drain on the paper towels with the celery root.
  • Peel the pear, core and slice 1/4 inch thick. Add the remaining 2 tablespoons olive oil to the skillet. Add the pear in a single layer and cook, turning, until browned, about 10 minutes; transfer to the paper towels. Lightly season the celery root, potatoes and pear with salt and pepper.
  • Heat the cream and garlic in a saucepan over medium-high heat until just simmering; remove from the heat. Combine the gruyere, parmesan, thyme and 1 teaspoon each salt and pepper in a bowl.
  • Spread the celery root in the prepared baking dish. Sprinkle one-third of the cheese mixture on top. Remove the garlic from the cream, then pour one-quarter of the cream over the cheese. Layer the potatoes on top, then sprinkle with another one-third of the cheese mixture; pour another one-quarter of the cream on top. Top with the pear slices and sprinkle with the remaining cheese mixture. Pour the remaining cream over everything.
  • Cover the dish with aluminum foil and bake 30 minutes, then uncover and bake until the gratin is bubbly and browned, 5 to 10 more minutes. Let cool 15 minutes before serving.

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